Rinse the asparagus and immerse in a bath of ice water.
Save 4 stalks for garnish.
Blanch the remaining stalks in boiling water for 2-3 minutes, just enough to notice the color change.
Remove quickly and immerse again in a bath of ice water.
When completely cool, towel dry and refrigerate before serving.
In a small bowl whisk together the avocado oil, lemon juice and mustard until a creamy dressing is formed. Chill until ready to serve.
When ready to enjoy first take the 4 remaining stalks of asparagus and shave the outside with a vegetable peeler to create a fresh garish to top the salad.
Layer 4-5 pieces of the chilled asparagus on a plate, then top with the shaved raw asparagus, capers and dressing.
Enjoy fresh or pack to take for a healthy snack!